Blackened Garlic Basil Smashed Potatoes

This 3-ingredient Smashed potato recipe is super easy to make and just requires a few simple steps, but its flavors are really out of this world. Learn how to make perfect smashed potatoes every time!

They look like Pac-Man 😀

Blackened Garlic Sauce

Blackened Garlic is an incredibly easy alternative to black garlic (yes, there’s a difference!). Rather than having to ferment whole heads of garlic for several weeks (to make black garlic), you simply fry the garlic until it is burnt. Everyone can make this and it will help them elevate their dishes to new heights. For this recipe, you could totally stop at the Blackened Garlic Oil level and toss the potatoes in that, but what makes the Blackened Garlic Sauce incredibly rich and creamy is the addition of whipped black bean brine. If you’re familiar with aquafaba (whipped chickpea brine), black bean brine is essentially the same thing. The difference is that you can’t get stiff-peak meringue with black bean brine; black bean brine still foams up well when whipped though.


Perfect Smashed Potatoes Every Time

There are seriously no tricks. Simply follow the steps and you will get perfect smashed potatoes every time! One thing to caution: Press gently when smashing the potatoes as you do not want them to be too flat. Another thing is to smash the potatoes while they are still hot — you will find the smashing process much easier and effortless.


Blackened Garlic Basil Smashed Potatoes

5 from 1 vote
Recipe by George L. Course: SnackCuisine: AmericanDifficulty: Easy
Servings

3

servings
Prep time

5

minutes
Cooking time

50

minutes

Ingredients

  • ~450 grams baby potatoes

  • 3-4 tablespoons blackened garlic sauce

  • 2 sprigs basil, thinly sliced

  • kosher salt

  • Blackened Garlic Sauce
  • 8 cloves garlic, crushed

  • 1/4 cup vegetable oil

  • salt, to taste

Directions

  • Make Blackened Garlic Sauce. First, crush the garlic by pressing them down with a knife. In a pot on medium-high heat, cook the garlic in the vegetable oil until it turns black. Once they are black, take them off the heat and let cool for a bit. Blend together blackened garlic and oil until homogenous. Season with salt to finish.
  • Pre-heat the oven to 425 degrees F (220 degrees C). First, boil the potatoes in salted water until they are tender (around 25-30 minutes). Use a parring knife to check. Once the potatoes are done, take them out and let them dry for 2 minutes.
  • Add the black garlic sauce and toss to coat all the potatoes.
  • On a parchment-lined baking tray, spread the potatoes out (one layer). Press gently on each potato to flatten them. Then into the oven for 30 minutes, or until all the potatoes are crispy and golden-brown.
  • Sprinkle some fresh basil and kosher salt all over and it’s done!!

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Mikkie
Mikkie
4 months ago

Hi, this recipe looks delicious! Have you tried this in an air fryer instead of the oven?